Description
This Potato and Leek Soup with Truffle Oil is a silky, rich, and beautifully aromatic classic French-style soup. Made with tender Yukon Gold potatoes, sautéed leeks, and a hint of garlic, it is elevated by a luxurious drizzle of truffle oil. Perfect for cozy dinners or special occasions, this creamy soup brings elegance in a warm bowl.
Ingredients
Soup Base
- 3 tablespoons butter or olive oil
- 3 large leeks, white and light green parts only, sliced
- 2 cloves garlic, minced
- 4 medium Yukon Gold potatoes, peeled and diced
- 5 cups vegetable or chicken broth
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Finishing Touches
- 1 cup heavy cream or half-and-half
- 1–2 teaspoons truffle oil (to taste)
- Optional garnish: chives, cracked pepper, or crème fraîche
Instructions
- Heat Butter or Olive Oil: In a large pot over medium heat, melt the butter or warm the olive oil to prepare for sautéing.
- Sauté Leeks: Add the sliced leeks to the pot and cook for 8–10 minutes until they become soft and translucent but do not brown, which helps develop a mellow flavor.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant to avoid burning.
- Add Potatoes and Broth: Incorporate the diced Yukon Gold potatoes, vegetable or chicken broth, salt, black pepper, and dried thyme into the pot.
- Simmer: Bring the mixture to a boil, then reduce the heat. Let it simmer gently for 20–25 minutes until the potatoes are tender when pierced with a fork.
- Blend Soup: Use an immersion blender directly in the pot or transfer to a countertop blender to puree the soup until smooth and creamy.
- Add Cream: Stir in the heavy cream or half-and-half and gently warm the soup through without boiling.
- Finish with Truffle Oil: Remove the pot from heat and stir in 1 to 2 teaspoons of truffle oil, adjusting to taste for a luxurious aromatic finish.
- Adjust Seasoning: Taste the soup and add more salt or pepper if needed to balance the flavors.
- Serve: Ladle the soup into bowls and garnish optionally with chopped chives, cracked black pepper, or a dollop of crème fraîche for extra richness.
Notes
- Clean leeks thoroughly to remove any grit and sand trapped between the layers.
- Add truffle oil gradually as its flavor is potent and can easily overpower the soup.
- For a vegan version, substitute butter with olive oil and heavy cream with coconut milk or cashew cream.
- The soup thickens as it cools; if needed, thin with additional broth before reheating.
- Best served fresh to enjoy the full aroma and flavor of the truffle oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Blending
- Cuisine: French
